Baked Cheesecake

By Trish Rapley - 13th October 2024

Serves 10-12 people

This incredible baked cheesecake is a sophisticated piece of heaven for anyone, even those with a tough or fussy palate.

It's characterized by its rich and creamy texture, achieved through a blend of cream cheese, sugar, and eggs, all expertly baked and with the accompaniment of an Arnott Scotch finger biscuit crust and creamy melted butter providing a pleasing contrast in texture.

It really can only be described as art in the forms it takes either garnished with fresh fruit, chocolate, or fruit compote, this dessert offers a decadent experience suitable for various occasions.

For the Crust:

350g Scotch finger biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

3 tablespoons flour

3 teaspoons vanilla extract

1 teaspoon of vanilla bean paste

1 teaspoon packed lemon zest

2 teaspoons fresh lemon juice

teaspoon salt

6 large eggs

½ cup sour cream

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I like to place

my mixing bowl into the freezer. It helps whip it up well, but firm too!

The taste of vanilla in this recipe is so important to get that perfect balance with the lemon. I use both vanilla extract and vanilla bean paste to help amplify the intensity of the taste. You can use vanilla beans instead it's a personal choice.

I've never personally placed my baked cheesecake in a bath. However, I do place a baking tin with water directly under the base on the shelf below. I still cover the outside of the baking tin with foil.

Method:

Prepare the Crust:

Preheat the oven to 190°C and set an oven rack in the lower middle position.
Wrap a 9-inch (23cm) springform pan with one large piece of heavy-duty aluminium foil, covering the underside and extending to the top so there are no seams on the bottom or sides of the pan.
Line the bottom (inside) with parchment paper.
Place the scotch finger biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

Prepare the Cheesecake Filling:

Reduce the oven temperature to 160°C
In a large mixing bowl, using a hand mixer or kitchen master, whip the cream cheese until smooth and creamy.
Add granulated sugar and flour and mix until smooth.
Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
Lastly, add the eggs one at a time, mixing on low speed until incorporated, again, scraping the bowl as necessary.

Assemble the Cheesecake:

Place your water tray on the shelf under the middle shelf, directly under where you'll place your cheesecake baking tin.
Pour the cheesecake filling into the baking tin and bake until the cake is just set, 1 hour 30 mins to 1 hour 45 mins.
Remove from the oven and take off the foil from the outside of the pan.
Allow to sit for 45 - 60 mins - it will continue to cook. It should wobble if bumped and that's great! It's cooked perfectly!
Place in the fridge either for 6-8 hours or overnight to set.